Resources to Get Started
The following resources will help you build foundational nutrition and culinary skills. Take a moment to review them before joining the next Cooking with Plants class to deepen your learning experience.
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General Nutrition and Shopping Resources
General Nutrition and Shopping Resources
Watch the beginning of Class One and check out this handout to learn the basics of whole food, plant forward eating.
Food is so much more than physical nourishment. It is an important tie to our culture, heritage, and memories. It also a valuable tool for connection. This resource provides easy to implement tips for how to create positive connections through food.
The above link describes what a whole grain is this resource helps break down how to cook them.
Culinary Skills
Culinary Skills
Explanation of the basic grip and hand positions needed to safely use a chef's knife
Learning the most commonly used knife cuts will help you quickly prepare delicious meals. These cuts are not difficult, but do require practice. Be patient with yourself!
Reading a recipe seems basic enough, right? It can be harder than you think! Watch this video from America's Test Kitchen to set yourself up for success and ensure you don't miss any key steps and processes.
*Warning: This video contains commercials. We cannot control the content of these commercials and do NOT endorse the products, services, or other items advertised.
Mise-en-place is a French term for "everything in its place" and refers to one of the most important time (and stress) saving steps in cooking. Click the link above to learn more about mise-en-place and how to practice it!
*Warning: This video contains commercials. We cannot control the content of these commercials and do NOT endorse the products, services, or other items advertised.
What does it mean when a recipe says to "reduce", "knead" or "fold"? Follow the link to learn the answer and gain a better understanding of other common cooking terms.
Sometimes, we don't have certain ingredients on hand. Use this handy tool from the Boston Medical Center to identify options for substitution!
The smoke point is temperature at which a cooking oil begins to break down. When an oil is heated to its smoke point - or beyond - it becomes a source of cell-damaging free-radicals. To support your health (and the flavor of your meals), never heat an oil near or beyond it's smoke point.
TLDR; use extra virgin olive oil (smoke point 350F) for cold applications or light sauteing. Use avocado (smoke point 500F) or canola oil for stir frying, grilling or other higher heat applications.
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